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For these lush muffins, select biscuits such as the Old-Fashioned Swedish Style Vanilla Snaps.
Preheat oven to 375F. Butter 18 muffin cups thoroughly, and set aside.
Cream butter and sugar together. Add one egg at a time, beating mixture well after each addition. Whisk together flour, baking powder, cardamom, biscuit crumbs and almonds. Add dry ingredients to butter mixture in 3 parts, alternating with milk and beginning and ending with dry ingredients. Blend just until smooth, taking care not to overmix. Divide batter among muffin cups.
Bake in middle of oven for 5 minutes. Drop 1 teaspoon marmalade into center of each muffin, and bake for 12 to 13 minutes more, or until firm and golden brown.
Meanwhile, stir together water and sugar, and bring to a boil over medium heat, cooking for 30 seconds. Use a pastry brush to moisten muffins thoroughly with sugar syrup after muffins come from oven. Set aside to cool completely, and remove muffins from baking cups.
Meanwhile, stir together confectioners’ sugar and lemon juice. Drizzle muffins with icing, and let dry for a few minutes before serving.
- Calories 293
- Carbohydrate Content 35 g
- Cholesterol Content 53 mg
- Fat Content 17 g
- Fiber Content 0 g
- Protein Content 7 g
- Saturated Fat Content 7 g
- Sodium Content 67 mg
- Sugar Content 25 g